Red Organic Recipe

A friend on Facebook recently posted requesting ideas for side dishes that are easy and healthy. This recipe instantly came to mind. Simple, yet packed with flavor, these potatoes are quick to become a family favorite. We served this dish alongside beautifully grilled salmon this week and they did not disappoint. This one is for you, Jess. Enjoy!

OVEN:  425 degrees F or 220 degrees C

INGREDIENTS:
1 1/2 pounds red organic potatoes, cut into chunks
4 tsp. dried rosemary
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
2 Tbsp. extra virgin olive oil
5 cloves garlic, thinly sliced
4 tsp. dried thyme
2 tsp. kosher salt
ground black pepper to taste


METHOD: 
In a large baking dish, toss the red potatoes with 1/2 of the olive oil, garlic, rosemary, thyme and 1/2 the kosher salt. Cover with aluminum foil. Bake for 20 minutes. Mix in the asparagus, remaining olive oil, and remaining salt. Cover,and continue cooking for 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F or 230 degrees C. Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

A Fall Favorite: Potato and Leek Soup

This fall I am dedicating my dinner endeavors to perfecting soup. I like soup for two main reasons: (1) it reminds me of my Mom-Mom, and (2) it serves as an excellent leftover. Given my class schedule this semester, leftovers are going to be a MUST in our household, and a welcomed one at that. I stumbled across this potato leek recipe recently and was so happy with the way it came together, that I knew I had to share. It is fast and easy and is sure to warm you up on those chilly fall nights.

INGREDIENTS:
1 large or 2 small leeks (about 1 pound)
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 Tbsp butter
2 strips bacon, chopped*
1/2 cup dry white wine
5 cups chicken stock
1 1/2 pounds russet potatoes, cleaned and diced*
1 1/2 tsp salt
3/4 tsp white pepper
1/2 to 3/4 cup creme fraiche or heavy cream (at room temperature)
2 Tbsp chives, chopped

METHOD:
1. Trim the green portions of the leek(s) and, using 2 of the longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (You can alternately tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth).
2. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold water to rid the leek of any sand or dirt. Slice thinly crosswise and set aside.
3. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 -6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
4. Add the chopped leeks to the soup pot and cook until wilted, about 5 minutes.
5. Add the wine and bring to a boil.
6. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
6. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. You can also use an immersion blender directly in the pot if available.
7. Stir in the creme fraiche or heavy cream and adjust the seasoning, if necessary.
8. Serve immediately and sprinkle chopped chives over each bowl of soup.

NOTE: For a chunkier soup, you can dice and boil another pound of potatoes in a separate pot and add it to the soup after it is pureed. You may also want to cook off additional pieces of bacon in the oven (400 degrees F for approximately 28 minutes if thickly cut) to serve as a garnish.